Ingredients
2 boneless chicken breasts
1/2 cup low fat buttermilk
Olive oil cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
Pinch of cayenne pepper
1/2 cup finely crushed Baked Ruffles potato chips
wax paper
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PREPARATION:
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Place breasts between 2 sheets of wax paper
Using flat side of mallet, pound breasts to 1/2 inch thickness
Put chicken in ziploc bag slightly larger than the chicken
Pour buttermilk over chicken, seal bag, shake to coat.
Refigerate 6 hours/overnight
Preheat oven to 450 degrees
Spray baking sheet with nonstick spray
Mix in small bowl:
Onion powder
Black pepper
Salt
Cayenne pepper
Flat dish: crushed chips
Remove 1 chicken breast at a time from the bag, let buttermilk drop off.
Sprinkle both sides of chicken breast with seasoning.
Transfer chicken breast to chips, completely coat both sides.
Place chicken on baking sheet.
Lightly mist chicken with cooking spray.
Bake 4 minutes.
Carefully flip breasts with a spatula.
Lightly mist chicken with cooking spray.
Bake additional 3-5 minutes, or until coating is crispy and the chicken is no longer pink inside.
Serve immediately
Preparation
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